Losing lasagna's fat and loving it Trim: Spencer Christian's favorite recipe, already lean, gets a little more help on morning television show. 'Truly delicious,' he says.

September 30, 1998|By Patsy Jamieson | Patsy Jamieson,EATING WELL

Several years ago, I was challenged to revamp the favorite family recipes of each of the hosts on ABC's "Good Morning America." Working out a delicious low-fat version of a recipe in the test kitchen is one thing, but demonstrating it to the host on live national television is quite another!

I have to admit that Spencer Christian's recipe for a classic, homey lasagna really had me puzzled at first. It wasn't because it was so laden with fatty ingredients that I couldn't imagine how to make it healthy, but because it was already pretty lean - at least as lasagnas go. Spencer's recipe used ground turkey rather than beef and part-skim instead of whole-milk ricotta. In spite of that, a serving packed a hefty 550 calories and 22 grams of fat. It did need help.

I first reduced the quantity of ground meat considerably, stretching it with mushrooms, adding fresh vegetables and using lower-fat cheese. I was able to cut the fat more than 50 percent and create a lasagna that made Spencer gush.

"This is truly delicious - and I don't say I like things on the air if I don't like them," he said.

Classic Lasagna With Meat Sauce

FOR THE SAUCE:

1/2 tablespoon olive oil

4 ounces hot or sweet Italian turkey sausage, casings removed

2 onions, finely chopped

1 carrot, finely chopped

3/4 pound mushrooms, chopped

2 cloves garlic, minced

salt and freshly ground black pepper to taste

1/4 cup dry red wine

2 28-ounce cans plum tomatoes, drained and chopped

1/2 cup sun-dried tomatoes (not packed in oil), slivered

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/4 teaspoon crushed red pepper or to taste

FOR THE PASTA AND FILLING:

12 curly-edged lasagna noodles (12 ounces)

2 cups nonfat ricotta cheese

salt and freshly ground black pepper to taste

ground nutmeg to taste

1 cup grated part-skim mozzarella cheese

1/2 cup freshly grated Parmesan cheese

2 tablespoons chopped fresh parsley

In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add sausage and cook, breaking up clumps with a spoon, until browned, 3 to 5 minutes. Reduce heat to medium. Add vTC onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic and season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, 4 to 6 minutes.